Fruit Cake
– 2 tbsp olive oil – 1 small onion, diced – 2 garlic cloves, minced – 2 (14.5 oz) cans diced tomatoes – 2 tbsp tomato paste Additional Ingredients – 2 cups vegetable or chicken broth – 1 tsp sugar – 1/2 tsp dried basil – 1/2 cup heavy cream or milk – Salt and pepper to taste
In a large pot, heat olive oil over medium. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
Stir in diced tomatoes, tomato paste, broth, sugar, and basil. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
Use an immersion blender or carefully transfer to a blender. Blend until smooth and return to pot. Use caution when blending hot liquids.
Stir in heavy cream or milk to add richness and balance acidity. Warm through for 2–3 minutes, but do not boil once cream is added.
Taste your soup and adjust salt, pepper, or sugar if needed. A pinch of chili flakes or a squeeze of lemon can enhance the flavor.
Serve with grilled cheese, garlic bread, or a fresh green salad. Top with croutons or a swirl of cream for a gourmet finish.
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